الفهرس 
Prduction of edible coating films from milk whey in North African
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Abstract
The present study aimed assessing the microbiological quality of same cheese and examining the microbiological quality of coated and Non coated cheese samples with edible whey protein films , also studying the inhibitory effect of varied concentrations of Rosemary essential oil as antimicrobial agent after incorporated it with the tested film samples.The study also investigated the rheological and organoleptic properties of samples before and after coating and during storage periods at 4±1{u00B0}C and 25±3{u00B0}C. It was found that the test treatment was with pH7 of solubility in water as strong barrier and the physical and mechanical properties of water vapor and gases as a strong barrier also the best concentrate 0.4 and tensile strength and elongation, which are the test treatment on the physical, chemical, microbiological and sensory properties occurring in the pressed cheese, it has maintained high quality during storage periods